Looking for a zesty comfort food to enjoy this weekend? Look no further! Give these vegan orange glazed cinnamon rolls a try.
1 cup of your favorite unsweetened plant milk (I prefer soy or almond)
1/2 cup vegan butter
1 packet instant yeast
¼ tsp salt
3 cups all purpose flour
1 ½ tsp cinnamon
¼ cup + 2 tbsp cane sugar
1 cup confectioners’ sugar (whatever vegan brand you prefer!)
3 tbsp orange juice
Orange zest from one orange
1 tsp vanilla extract
In a large sauce pan, heat the plant based milk and 3 tbsp of vegan butter until the butter is melted. It should be about the temperature of bathwater, not too hot or it can kill the yeast! Pour your mixture into a bowl and sprinkle in the yeast. Let sit for a few minutes – when it gets foamy you’ll know the yeast is activated. Next add in flour and stir until just combined. Once it’s sticky, transfer it to a floured surface to knead. Knead until it is less sticky and make a ball with the dough.
Oil a large mixing bowl and add your dough ball back in. Cover with plastic wrap or a towel and leave it out to rise for about an hour. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted vegan butter and top with sugar and cinnamon. Now roll the dough with the seam side down, and then cut the dough into 2 inch sections and place into an oiled pan.
Preheat your oven to 350 degrees F. Brush the tops with the remaining vegan butter and cover with plastic wrap or a towel again to rise. Bake for 25-30 minutes or until golden brown. While they’re baking, mix together all of the ingredients for the orange glaze in a medium sized bowl. After it’s cooled for a few minutes, top with orange glaze, and enjoy!
By: Samantha Thayer / Photo cred
There are plenty of situations that call for a little chocolate, and Wednesdays are one of them. We give you an easy-peasy mid-week snack made in no time.
Fun fact: Raw cacao powder contains more than 20 times the antioxidant power that of blueberries.
1 handful goji berries
1 dl cashew nuts (unsalted)
2 dl almonds
1 tablespoon raw cacao
10 drops rom aroma
About 2-3 tablespoons agave syrup (depends on how sweet you want it)
2 tablespoons coconut oil
A pinch of Himalaya salt
Start with melting the coconut oil. While it is melting, mix the almonds, cashew nuts and goji berries in a mixer, but not to fine. Then add raw cacao, agave syrup, rom aroma, salt and the melted coconut oil and mix together. Sometimes it is easier to mix with a spoon or your hands. Then place it on a plate and flatten out over the plate and put it in the fridge. Cut into mouthful pieces or like bars and keep in the fridge for about a week.
By: Henriette Danielsen / Recipe: Balanceyoga / Photo cred
From no-bake energy bites to healthy mini peanut butter pies!
These healthy no-bake energy bites, packed with superfood, are the perfect healthy snack to enjoy anytime of the day. Top them with a delicious vegan peanut butter mousse and you can turn them into some yummy and healthy mini peanut butter pies.
For the energy bites:
Ingredients (makes 8)
1 cup old-fashioned oats
½ cup unsweetened shredded coconut
½ cup ground flax seed
1 tbsp chia seeds
½ cup peanut butter (or almond butter)
⅓ cup honey (or agave, or maple syrup)
½ cup mini chocolate chips
1 tsp vanilla extract
Stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour. Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), or simply roll into small balls if easier. Store in an airtight container and keep refrigerated for up to 1 week.
For the vegan peanut butter mousse:
1 can full-fat coconut milk
4 tbsp natural creamy peanut butter
2 tbsp maple syrup
Chill coconut milk overnight. When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for example). Using a mixer, beat until creamed together, about one minute. Add peanut butter and maple syrup, and stir until well combined. Transfer into a piping bag and pipe onto each energy bite. Chill for at least one hour before serving. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
By: Delphine Fortin, Author and food blogger behind Del’s Cooking Twist
There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.
With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
⅓ cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!
By: Samantha Thayer
Today we’ve got a quick, easy banana bread recipe that is dairy and egg free to share with you.
This bread is great as a dessert, breakfast, or afternoon snack. Feel free to add crushed walnuts or sliced bananas as a topping if you prefer.
3 large mashed bananas
2 tbsp. ground flaxseed
1/3 cup rice milk (or almond milk)
1/3 cup coconut oil (melted)
2 tbsp. maple syrup
2 tsp pure vanilla extract
1/4 cup plus 2 tbsp. cane sugar
1/2 cup oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups flour (almond flour is a great choice)
Preheat the oven to 350°F (170°C). Lightly spray a 9×5-inch loaf pan with oil and set aside. Mix wet ingredients until well combined and then add dry ingredients to wet ingredients and combine. Pour into loaf pan and place into oven. Bake for 45 minutes until light golden brown on top. Let cool for 30 minutes before serving. Enjoy!
By: Samantha Thayer / Photo cred
The weather is getting colder, the darkness is creeping upon us and I instinctively want to crawl under a blanket and – EAT! Preferably something sweet. Check this out!
Banoffee pie was originally a British toffee pie, yummy, but then someone came up with the brilliant idea of putting bananas on top of it! I admit that it’s very sweet, but I think we all deserve something sweet and comforting once in a while. Even on a Tuesday.
Ingredients (Serves 6–8)
200g digestive cookies
1 can á 397g condensed milk (dulce de leche)
2 ½dl full cream
50g dark chocolate
A pinch of sea salt
A handfull of almonds and hazelnuts (can be excluded)
Crush the cookies by mixing them in a food processor or putting them in a plastic bag and smash them with a rolling pin or some other kitchen utensil (oh so satisfying after a long day at work). Brown the butter and mix with the cookie crumbles. Press the mixture into a baking tin and put in the freezer for about 10 minutes. Put on your favorite song and dance. After 10 minutes you’re crust will be ready and you can start spreading dulce de leche all over the it. Peal and slice the bananas and put on top of the toffee. Whip the cream until fluffy and put it on top of the bananas. Top this beauty of a cake with some graded chocolate and a dash of sea salt. If you’re into nuts then throw some over it all. Take a spoon and eat directly from the tin – or be more sophisticated and share with your friends and family. Mmmmmmh
By: Victoria Thoors / Photo cred: Savingdessert
It’s apple season and we absolutely love it! Our favorite thing to do with this wonderful fruit is pies. Here’s an easy peasy crumble for those days when you want something sweet, fast!
I’m sure you’ve heard the expression “an apple a day keeps the doctor away” and silly as it may sound it’s actually kind of true. Apples help reduce cholesterol, decrease the risk of diabetes and prevents gallstones. Hurray for apples! But we can’t be too healthy can we? Let’s add some sugar and butter and your weekday instantly feels like a Saturday!
This is how you do it!
5 medium sized apples
3 dl rolled oats
150 g butter
0,5 sugar (any kind you like)
4 tbls cinnamon
Turn your oven on to about 180 C (356 F). Take about 1 tbls butter and butter a round baking dish, about Ø23cm. Melt the rest of the butter in a saucepan, be careful not to boil it. Take the saucepan away from the stove and let the butter cool down. Start peeling and coring the apples and cut them into thin slices. Place the apple slices in a nice pattern in the buttered baking dish and put aside.
Mix the oats, butter and sugar in a bowl. Use your hands! Sprinkle the cinnamon over the apple slices and add a dash of sugar. Pour the oat-and butter mixture on top of the apples and put it in the oven for about 20 minutes. serve with custard or vanilla ice cream, yum!
By: Victoria Thoors
During the afternoon it’s most likely that most of us feel low on energy which usually results in a “quick-fix”. Either by drinking lots of coffee, sodas or eating candy. We suggest you try these bars instead, which are easy to make, and don’t consist of any raffinated sugar.
2.5 dl flaked coconut
2.5 dl fresh dates
2.5 dl dried, organic apricots (chopped)
2 dl walnuts (or mix with almonds & cashews)
2 dl oats
0.5 dl flax seeds (or sesamee seeds)
1tsp himalayan salt
Tips: You can also add 2 tbsp raw cacao if you’re a chocolate-lover as we are
Preheat the oven to 375°C (hot hot) and line a pan with plastic wrap. Toast the oats and walnuts on two separate baking sheets until golden. Let cool for a few minutes and then chop the nuts. Make a puree out of the apricots and dates in a blender and put the mix in a bowl together with the oats, nuts, coconut, salt and flax seed. Press the mixture into the already prepared pan and chill until firm. Finally, cut into 12 bars and enjoy!
By: Linnéa Nilsson Photo:Flickr/Mariam
Have you ever baked with beets? It might sound weird to some, but it’s surprisingly tasty and will add much moist to the cake – you have to try this recipe!
Ingredients (serves 16)
250g cooked beetroot
200g buckwheat flour
50g raw cacao
2 tsp baking powder
100g coconut/brown sugar (or honey)
Heat the oven to 150°C. Use a food processor and add the beets and blend until smooth. Gently add the margarine, flour, cacao, baking powder eggs and sugar and blend for another 2 minutes. Prepare a baking tray or a 24 cm silicone mould and bake for approx. 30 minutes in the center. Let cool off for a few minutes and cut into pieces before serving.
By: Linnéa Nilsson Photo: Flickr/Sarah
There are plenty of ingredients you can use instead of refined sugar as sweetener when baking or cooking. We have listed a few options below – try them and see for yourself!
Use the ecological, brown ones if possible as they will give a “nuttier” taste and better texture in raw bars or dessert for examples. Figues contain lots of iron and beta-carotene which are really good boosters for your body.
Dried apricots do not normally have any added sugar but take an extra look on the ingredients on before hand and choose the natural ones instead. They are an excellent source of dietary fiber and potassium.
Honey, compared to refined sugar, contain a small amount of vitamins and have not been processed the same way. Try not to use too much though – remember to use everything in moderation.
Dates can be quite intensive in their flavour and are great if you want a sweeter taste, just be aware of the stone in the middle.
Frozen mango is a perfect nutrient source and as a sweetener in green drinks and various smoothies and ice cream. It also adds a nice, thick and creamy texture.
Fits a smoothie or alternative ice-cream perfectly. Check out our recipe for a lovely nice cream recipe here. Bananas are packed with potassium and other vitamins which our bodies crave for.
By: Linnéa Nilsson Photo: Flickr/little birth